- 1 ea. 15 oz. box of pre-made pie crusts
- 4 oz. Mexican chorizo, crumbled
- 1 ea. egg
- 1/2 c. onion, finely chopped
- 1/2 c. mozzarella cheese, grated
- 1/4 c. queso fresco, crumbled
- 1/4 c. flour
- 3 T. green chiles, canned, drained
- 1 T. vegetable oil
- 3 T. water
- 1 ea. Avocados From Mexico
- 1/3 c. fresh cilantro, finely chopped
- 1/4 c. sour cream
- 2 T. lime juice
- 2 T. water
- 1 t. kosher salt
- Empanadas: Preheat oven to 400°F. / Heat oil in a medium skillet over medium heat. When hot, add the onions and cook until soft and translucent for approximately 3-4 minutes. Add the chorizo and cook until the meat is done to your liking, approximately 5 minutes. Remove from heat, drain on a plate lined with a paper towel and let cool in the refrigerator for at least 10 minutes. / Mix the cheeses in with the cooled chorizo mixture, then add the green chiles and stir until combined. Set aside. / Unroll pie crust on a counter sprinkled with flour. Cut out 6 circles using a 4 inch round cookie cutter (you may have to patch together the leftover dough for the 6th round). Repeat with second pie crust. / Place the dough circles on a greased or parchment lined sheet pan. Place 1-1/2 tablespoons of the chorizo mixture in the center of each round. Brush water on the top half of the round, then fold over the dough to seal, stuffing back in any filling that pops out. Use a fork to crimp the edges. Chill in fridge for 10 minutes. / Mix the egg and 2 tablespoons of water in a bowl, then brush the egg wash over each empanada. Bake in a 400°F oven until empanadas are golden brown, approximately 15-20 minutes.
- Crema: Purée all of the ingredients in a small blender or food processor until smooth. Taste for salt and lime juice and adjust if needed. / Evenly distribute crema into 3 small, individual bowls and serve each with 2 empanadas.
- NOTE: Empanadas will stay good stored in a covered container in the fridge for 3-4 days. Just reheat in the microwave or oven. This recipe can also be made through step 4, then individually frozen on a sheet tray, and stored in a freezer bag for up to 3 months. The empanadas can be baked from frozen for 5-10 minutes more.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!